1.Preheat oven to 375° F.
2.Place eggplant and peppers into a bowl and toss with 2 teaspoons oil. Place vegetables onto sheet pan in a single layer.
3.Add onion and potatoes to the same bowl and toss with 1 Tablespoon oil. Place vegetables onto a second sheet pan in a single layer.
4.Bake vegetables for 15 minutes, then flip and bake another 10 minutes, or until golden brown.
5.Season beef with a pinch of salt and pepper. In a non-stick pan, heat 1 teaspoon of vegetable oil over medium-high heat. Cook beef until browned on each side, but not completely cooked through. Transfer meat to a bowl and leave juices in the pan.
6.Add garlic, tomato paste, and 1/2 cup water to the pan. Cook for about 4 minutes, stirring frequently until the tomato paste dissolves and the sauce thickens.
7.In a small bowl stir together pepper, coriander, Arabian spice blend, and salt.
8.In a 9x12 baking dish, layer vegetables and meat with a sprinkle of Arabian spice blend in between each layer as follows:
• Tomato Sauce
9.Bake for 30 minutes. Let rest for 15 minutes. Serve with rice.